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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 10 servings |
||
| Calories 128 | ||
| Calories from Fat 21 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 167mg | 6% | |
| Potassium 312mg | 8% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 17.5g | ||
| Protein 1.5g | 2% | |
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Ingredients
- 2 medium bananas, diced
- 2 medium apples, diced
- 1 lemon, juice of
- 1 (20 ounce) can pineapple tidbits, drained, juice reserved
- 2 cups sliced strawberries
- 2 cups grapes
- 1/4 cup pecans, chopped
- 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
- 1/2 cup water
Directions
1
Combine bananas, apples and lemon juice in large mixing bowl.2
Toss until evenly coated.3
Add pineapple, strawberries, grapes and pecans.4
In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.5
Add pudding mixture to fruit.6
Mix gently until throughly coated.7
Refrigerate until ready to serve.
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- Course > Breakfast
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- Cuisine > North American > United States > Western > Californian
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Rev Dr J
On May 25, 2009
i was a little nervous because my partner does not like pudding, but she liked this and said i could make it again 
— thank you for an easy to make recipe
From: Kathie Holloway
On Apr 14, 2002
I served it on Easter to my family and then at a wedding shower potluck at the office. It was a hugh hit both places. It's definitely a keeper!
From: Clifford Boren
On May 25, 2002
This is probably the finest fruit salad I have ever tasted! It is contrary to my nature to make a recipe just the way it is in the book, so here's what I did. I reduced the water from 1/2 cup to 1/4 and made up the difference with light rum. Pecans are not high on my scale of great nuts, so I substituted almonds. Added large dashes of nugmeg and cinnamon. Superb!
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